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机译:黑色曲霉菌株的分离鉴定及其新型蛋白酶对茅台风味酒香气的影响
State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, China, 214122;
State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, China, 214122;
State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, China, 214122;
Aspergillus hennebergii; Chinese distilled liquor; identification; protease; volatile flavour compounds;
机译:黑糯米酒中产香酵母菌的分离与鉴定
机译:黑液:一种潜在的润湿剂,用于通过新分离的细胞 - 木龙真菌菌株Aspergillus Tubingens生产经济高效的水解酶及其在更高的糖化效率中的作用
机译:米糠曲霉的分离鉴定及新香气酱油的生产
机译:通过使用Aspergillus尼日尔处理制浆黑液的研究
机译:黑液对活性污泥工艺的影响:黑液对活性污泥处理漂白牛皮纸厂废水的影响的实验研究。
机译:黄水中酯化能力的产香菌株的分离与鉴定
机译:曲霉属植物的分离和鉴定与新香气的酱油生产